byron bay market breakfast burrito

byron bay market breakfast burrito

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byron bay market breakfast burrito

Recipes

ingredients
2 tablespoons butter
½ small red onion, finely chopped
1 fresh chilli, minced (optional)
8 eggs, beaten
1 cup shredded tasty cheese
¼ cup chopped coriander
salt & pepper
4 large flour tortillas
choose one of the following:
BBCC RED CAYENNE CHILLI SAUCE
BBCC GREEN JALAPENO CHILLI SAUCE
BBCC HEAVENLY HABANERO
BBCC SALSA PICANTE
Warm the tortillas (see the basic burrito, page 53). Melt butter in pan and sauté onion and chilli until softened. Add eggs and stir gently until partially cooked. Add cheese, coriander and season with salt and pepper. Place ¼ the scrambled eggs in a warm flour tortilla down the centre. Drizzle with chilli sauce. Fold in bottom edge, then right side and roll up. Continue with remaining eggs and tortillas. Wrap a paper napkin around the bottom half of the burrito and eat while moving. Or place on a plate, sit down and consume in a relaxed manner.
serves 4
variations: Cube 1 large boiled or roasted potato and sauté with the onion and chilli. Add eggs as directed above. Or add pieces of cooked sausage or bacon to the eggs. Try laying slices of avocado in the tortilla and top with eggs and drizzle with sour cream. For an “upscale” version, omit shredded cheese and add smoked salmon and pieces of cream cheese to egg mixture.
serving idea: For brunch, place a single layer of burritos in a baking dish. Spread with a thin layer of SALSA PICANTE, RED CAYENNE or GREEN JALAPENO CHILLI SAUCE and sprinkle with shredded cheese. Bake for 20 minutes at 180°C or until cheese is melted and bubbly. Garnish with chopped coriander. Mexican pot beans can be served on the side along with a platter of tropical fruits. For a very relaxed brunch, serve with Tequila sunrises or strawberry margaritas.
cooking instructions
Warm the tortillas, we just warm each one on a medium hot stove.. turning it very quickly before it burns... tongs are good for this :) . Melt butter in pan and sauté onion and chilli until softened. Add eggs and stir gently until partially cooked. Add cheese, coriander and season with salt and pepper. Place ¼ the scrambled eggs in a warm flour tortilla down the centre. Drizzle with chilli sauce. Fold in bottom edge, then right side and roll up. Continue with remaining eggs and tortillas. Wrap a paper napkin around the bottom half of the burrito and eat while moving. Or place on a plate, sit down and consume in a relaxed manner.
makes
serves 4
variations
Cube 1 large boiled or roasted potato and sauté with the onion and chilli. Add eggs as directed above. Or add pieces of cooked sausage or bacon to the eggs. Try laying slices of avocado in the tortilla and top with eggs and drizzle with sour cream. For an “upscale” version, omit shredded cheese and add smoked salmon and pieces of cream cheese to egg mixture.
serving idea
For brunch, place a single layer of burritos in a baking dish. Spread with a thin layer of SALSA PICANTE, RED CAYENNE or GREEN JALAPENO CHILLI SAUCE and sprinkle with shredded cheese. Bake for 20 minutes at 180°C or until cheese is melted and bubbly. Garnish with chopped coriander. Mexican pot beans can be served on the side along with a platter of tropical fruits. For a very relaxed brunch, serve with Tequila sunrises or strawberry margaritas.

diet options

vegetarian variation
omit the bacon

This is a wonderful invention for people who like to eat their breakfast on the go. An early morning favourite during our years at the Byron Market.